Effect of PEG molecular weight and PEGylation degree on the physical stability of PEGylated lysozyme

International Journal of Pharmaceutics

Volumn 519, Issue 1-2, 2017, Pages 408-417

  Morgenstern, Josefine ^a   Baumann, Pascal ^a   Brunner, Carina ^a   Hubbuch, Jürgen ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Enzyme activity; Melting point determination; Molecular flexibility; PEGylation; Protein phase diagram

Indexed keywords

ALDEHYDE; LYSOZYME; MACROGOL; COLLOID; MACROGOL DERIVATIVE; PROTEIN;

ARTICLE; COLLOID; ENZYME ACTIVITY; MELTING POINT; MICROCOCCUS LUTEUS; MOLECULAR WEIGHT; NONHUMAN; PRIORITY JOURNAL; PROTEIN CONFORMATION; PROTEIN PURIFICATION; PROTEIN STABILITY; STEREOSPECIFICITY; CHEMISTRY; MEDICINAL CHEMISTRY; PROCEDURES; SOLUBILITY;

CHEMISTRY, PHARMACEUTICAL; COLLOIDS; MOLECULAR WEIGHT; MURAMIDASE; POLYETHYLENE GLYCOLS; PROTEIN CONFORMATION; PROTEIN STABILITY; PROTEINS; SOLUBILITY;

EID: 85012300513     PISSN: 03785173     EISSN: 18733476     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2017.01.040     Document Type: Article

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